I needed to use up the rest of my pesto from Friday’s blog. I was also craving hummus.
It’s the perfect vessel for everything but the kitchen sink. Throw in what you got and eat up. It’s the Greek man’s burrito.
This easy meal is perfect for a lunch in the office or a quick throw-together after a busy Monday. It combines fresh produce, protein-packed chickpeas and leftovers.
Who the hell needs meat when you can have that?! And if you’re wondering what that sound is, it’s your heart. Going pita patter.
Tomato-Cucumber Pita with Hummus, Pesto, Feta and Crispy Chickpeas
Gather Them Up
- 1 Tbsp. EVOO
- 2 Pitas
- 2 Persian cucumbers, thinly sliced
- 2 small heirloom tomatoes, sliced
- 7.5 ounces (half a can) chickpeas, rinsed and drained
- Pesto, to taste (see recipe here)
- Your favorite hummus, to taste (I used a tomato-basil variety)
- Feta, crumbled, to taste
- Tajin, to taste
- Lemon juice, to taste
Wrap It Up
- In a small pan, pour the EVOO and heat over medium heat. Add the chickpeas and season generously with Tajin. Cook for about 20 minutes, tossing often to avoid burning, until crispy. Set aside to cool.
- In a toaster oven, toast the pita for about 5 minutes at 450 degrees, or until warmed through. Slice open the pita half way, to reveal the pocket.
- Spread the hummus on the lower part of the pita pocket.
- Spread the pesto on top of the hummus.
- Add, in layers, the cucumber slices and tomato slices.
- Season with Tajin.
- Add the feta cheese and crispy chickpeas, squirt on some lemon juice, roll up and enjoy!
Tips and Variations
- Things get messy with pitas. Doesn’t make things less delicious. Have a fork on hand just in case.
- Add your favorite lettuce or greens
- Use chili powder instead of Tajin
- Substitute a regular or English cucumber for the small Persian ones.
- Make your own hummus (look out for a recipe from me in the future)
- Roast the chickpeas in the oven in advance the night before in bulk.